Preparation:

In a pan containing some butter, brown the onions, add the giblets, the liver and the duck meat. Mix thoroughly.

Step 2

Pour the red wine over the mixture, allow to evaporate, and then salt to taste.

Step 3

Add the Swiss chard, the bay leaves and finally the tomato. In the meantime, cook the pasta in abundant boiling and salted water.

Step 4

When the pasta is cooked, when it is still “al dente”, drain it, put it in the pan with the sauce and toss it. Remove from the heat and sprinkle with grated Parmesan, finely chopped parsley and arrange on the serving dish.

Consigli dello chef:

Add parsley toward the last minutes of cooking: it will impart a bright and fresh flavor.

Food History:

This is a typical first course from the Veneto region. The “bigolo” is a hard wheat pasta, which had already made its appearance in the eighteenth century.

It was produced using the special “bigolaro”, a press featuring a brass drawplate which permitted the pasta to be drawn and assume its particularly rough-textured “bigolo” shape.In the Veneto region, the name “bigoli” is also given to large spaghetti or “bucatini” because of their slender elongated shape, also a kind of “bigolo”.